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Udupi Rasam

Prep Time:

10 Min.

Cook Time:

35 Minutes


4 Servings



About the Recipe

Rasam is a spicy and tangy South Indian soup or stew made using tomatoes, tamarind, and a spice mix called rasam powder. It is a staple in most South Indian households and is served with steamed rice with potato fry or papadams for everyday meals.


For Prepration :

  • Ripe tomato - 1

  • Tamarind - 1


    emon size

  • SPICEBAY® Rasam powder – 2 tbsp

  • Salt & water - as needed

  • SPICEBAY® Turmeric powder - 1/2 tsp

  • Garlic cloves - 5 cloves

  • Coriander leaves - to garnish

To Temper:

  • Cooking oil - 2 tbsp

  • SPICEBAY® Mustard seeds - 1/2 tsp

  • SPICEBAY® Cumin seeds - 1/2 tsp

  • SPICEBAY® Red chilli - 1 no

  • Curry leaves - Few

  • SPICEBAY® Azzami Hing / Asafetida – a pinch


Preparation for Qeema:

Step 1

Wash and chop tomato. Soak tamarind and take the extract in 1 cup of water.

Step 2

In a kadai add oil, temper SPICEBAY® mustard seeds, SPICEBAY® cumin seeds, red chilli.

Step 3

Add tomato, Saute till tomato turns mushy. Add SPICEBAY® Udupi Rasam powder and saute quickly.

Step 4

Add tamarind extract,SPICEBAY® turmeric powder, salt and SPICEBAY® Azzami hing.

Step 5

Saute in medium flame till raw smell goes.

Step 6

Add crushed garlic and add 1 1/2 cup water.

Step 7

Boil till frothy and switch off the flame.

Step 8

Garnish with coriander leaves . 

Step 9

Cover and rest for 30 minutes for best taste.

Step 10

Serve hot Rasam with plain rice and potato fry - the best side dish for rasam !

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